Sanju’s mates (and mine too) wanted to come home for a good meal-Both of them are from South India- So I rang them up and asked them what they wanted. This was the menu, they texted me 🙂 Methi Sambar, Chickpeas Sundal, Cucumber Kootu and Fried Potatoes. I was like ‘Okay.. Anything else?’ and they went with few more and I was like ‘Guys, that was sarcasm’. I am a terrible host. Ain’t I?
Back to the menu, I can make sambar-learnt it before the wedding and mum was next to me when I made it once-she said I am good with that. Everything else on the menu that they requested were things, I have had when mum makes it at home but never tried them the right way. I make quick meals- not very traditional South Indian. Rang mum, scribbled all the recipes and I was so proud of myself-Every single item on the menu came out so well 😀 Guess what the boys gobbled them all in an hour leaving empty boxes.
I will be posting the recipes soon but this one couldn’t wait 🙂 Sundal is a warm salad/side made from coconut and any bean/legume/lentil-that is boiled to perfection[you can use canned ones]
You need:
- Boiled Chickpeas-1 cup
- Baby Spinach-loosely packed 1 cup-chopped
- Shredded Coconut -2 Tbsp
- Chili powder-1/4 tsp
- Turmeric-1/4 tsp
- Salt-to taste
- Mustard seeds-2 tsp
- Curry leaves-a sprig
- Coconut oil-1 tsp
- Asafoetida-1 pinch
Method:
- In a pan, add some coconut oil, let it heat up.
- Add mustard seeds, asafoetida, let them roast, add curry leaves [Argh, I hate adding them in-they annoy me when they pop out of the pan]
- After couple of seconds, add chickpeas, spinach in, required salt, turmeric and chili powder and wait until there is no more moisture in the pan, then add shredded coconut.
- Mix them well until you see the chickpeas getting slightly brown.
- Boiled Chickpeas-1 cup
- Baby Spinach-loosely packed 1 cup-chopped
- Shredded Coconut -2 Tbsp
- Chili powder-1/4 tsp
- Turmeric-1/4 tsp
- Salt-to taste
- Mustard seeds-2 tsp
- Curry leaves-a sprig
- Coconut oil-1 tsp
- Asafoetida-1 pinch
- In a pan, add some coconut oil, let it heat up.
- Add mustard seeds, asafoetida, let them roast, add curry leaves [Argh, I hate adding them in-they annoy me when they pop out of the pan]
- After couple of seconds, add chickpeas, spinach in, required salt, turmeric and chili powder and wait until there is no more moisture in the pan, then add shredded coconut.
- Mix them well until you see the chickpeas getting slightly brown.
These guys have great taste! And you have a greater knack of cooking 🙂 I make sundal this way too
Lol. They do. They are visiting us again next weekend- Nice 🙂
Love sundals. Thanks for sharing the recipe C :).
Anytime Sonal 🙂 <3
Laughing about your sarcastic comment…hehehe. Wow, this really sounds great! Definitely saving this recipe!
Lol 🙂 Thanks Lori
Yummy!!!
<3
Like the addition of spinach in sundal Charanya:) yummy
Thanks Vidz <3
Love your hosting narration charanya. …Each and every post of yours love your narrations…..addition of spinach to Sundal sound different and delish. …
Thanks Chits <3
Nutritious!!!Looks perfect for a warm n sunny evening!!
Thanks <3
<3
I would say you are a very good host. I’m sure your guests felt very privileged. This dish would have been enough for me, maybe with a roti alongside. And maybe just one little dessert. Thanks for sharing it.
I so wish everyone is like you 😛 They are here next weekend as well. Thanks Hilda
This looks delicious, I’m always happy to find good chickpea recipes, thanks!
You’re very welcome <3
It sounds like you are a better host than you realized!! This dish is MOUTHWATERING! Fabulous!! 🙂
Awww.. Thanks <3
I will let you know when I make it- Thank YOU!! 🙂
What is sundal? The next time I cook chickpeas, I will definitely add coconut to it, it looks like a marriage made in heaven 🙂
Sundal is a coconut lentil stir fry with mustard seeds & curry leaves. <3 Yes, an amazing combo
But I don’t see any lentils in the recipe?
My bad. Sundal is usually done with lentils.. But then you can extend it to other pulses as well. to be specific, any legume can be used and it is the same process. You season with mustard seeds, curry leaves, throw the legume in, season with salt and coconut and you’d have a bowl of sundal ready to go 🙂
Ahh ok, thanks I do have chickpeas, so I’ll stick with that. Love the coconut in it, will definitely try it out, thanks so much.
You’re very welcome Loretta 🙂
Spinach in Sundal is really great.. Loved it!!
Happy FF
Thanks Nimmi 🙂
This looks like a great recipe! I think I’ve had this in restaurants, but now I can make it at home, yay!! 🙂
Thanks <3 🙂
You are an awesome host Charanya 🙂 I would love it if my friends ask my preferences 😀 but then they’ll think over many times before inviting me next time 😉 😀
Lol 🙂 Thanks <3
It looks amazing. I have never used Asafoetida, what does it taste like? I love chickpeas and I love finding out new ways of cooking them, this looks delicious 🙂 Thanks for bringing to FF!
Thanks Petra. Asafoetida is a pungent south Indian spice. The second you add it into oil,the aroma comes out -You never use more than a pinch. You’re so welcome <3
haha your blog is just the best! Post after post, everything is right up my alley. Looks fantastic 🙂
<3<3 You made my day Elle
Looks delicious!Love Sundal, make it all the time. Never added spinach though. Doesn’t it make it soggy?
Thanks Su 🙂 I used baby spinach leaves. I sauteed until it was completely dry before adding coconut 🙂
I definitely going to make this, this look absolutely DELICIOUS!
Thanks Brooke 🙂
And we at the VVLP welcome you (and your delicious food!) to the party!